Friday, January 18, 2013

Chapter Three - Page 19

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God. Yeah, where is that bastard anyway? 

Ok, this isn't strictly Paleo - ok, it's not Paleo at all. But it's really good. I suppose you could replace the wheat flour with almond or coconut flour, but you're really not getting away without the puff pastry sheet on this. The only expensive thing on this is the puff pastry sheet, definitely a splurge item. You could experiment with making your own, I suppose, but I can't quite handle that level of sorcery yet. I pretty much use frozen veg, as it's cheaper, for all of this except the potatoes (oh, and I got green beans on super sale last time I made it). 

Puff Pastry Sheets (you can find these in the frozen section, I used the Pepperidge Faaaaaaaaahm Remembers brand)
5  or so Chicken Thighs
2Cchopped raw Yukon Gold Potatoes
1C chopped Carrots
1C green beans with the ends snapped off, snapped in half. Or frozen.
1/2C Corn (also not paleo. Whatevs.)
1/4C Butter
4C Chicken broth
1/2C flour
3 clove Garlic
2 tsp Chili Oil
1 egg

Preheat oven to 400 degrees. Spray 4 small, oven-proof bowls with cooking spray.
In a saucepan over medium heat, melt butter. Stir in 2 cups chicken broth, and whisk in all of the flour, gradually adding the remaining chicken broth until you have a smooth, slightly thick base. Mix in onion flakes, hot pepper sauce, pepper, thyme, bay leaf, and carrots. Cook about 5 minutes. Stir in potatoes and chicken, and cook for another 5 minutes.
In the bottom of each prepared bowl, place a slice of Swiss cheese. Divide the chicken mixture equally into the four bowls, over the cheese. Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush the pastry with the egg and water mixture. Place the four bowls on a baking sheet. Make sure you don't over egg, as I did once, and the pastry came out a slimy eggy mess. Awful.
Bake for about 25 minutes, or until pastry is puffed and golden brown. Let rest at least 5 minutes before serving.


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